The Gishubi Hill is located even closer to the the Kibira Forest than Munyinya Hill. This proximity really creates a cool mist and overall cooler climate which results in slower growing plants and slower maturing coffee cherry. This directly affects the intensity of complexity and acidity. Gishubi is our second and last Long Miles Project coffee this season, and we couldn't be more excited about it. Burundi is one of our favorite producing countries, and we're always extremely excited to work with the beautiful coffees from Long Miles.